Tag Archives: Chocolate

This one is one of my favorite desserts now. It’s a recipe for a healthy chocolate cake, but with a little secret…! Okay, there still is chocolate inside, you can’t make a chocolate cake without chocolate…

And yes, it’s a Jamie Oliver recipe…

At first I didn’t think this would turn out good as it uses raw beetroot (weird for a dessert recipe) and almond powder but no flour whatsoever, but I wanted to give it a try anyway.
The result: It was a BIG HIT! People loved it!

And let me repeat the best part again:
It’s HEALTHY!!!! 😀

To serve it, you can keep it healthy and serve it with some natural yoghurt -which I like the most- or you can have it with a scoop of vanilla ice cream and melt some more chocolate to spread out on top of the cake.

Ingredients:

200 g good-quality dark chocolate

250 g raw beetroot (works with precooked, vacuum packed as well)

4 large free-range eggs

150 g raw cane sugar (or any raw sugar you like)

120 g almond powder

1 teaspoon baking powder

1 tablespoon good-quality cocoa powder

Recipe:

Preheat the oven to 180 °C

Lightly grease the bottom and sides of a 20 cm spring-form cake with some olive oil or butter

Cut a circle out of a sheet of greaseproof paper roughly the same size as the bottom of the springform and put it on the bottom to make it easier to remove later on

Break the chocolate into small pieces, put them in a heatproof bowl and place the bowl over a small pan of simmering water to melt the chocolate. Make sure the bottom of the bowl is not touching the water and stir occasionally

Peel the beetroot and cut it into large pieces to grate is more easily

Take a coarse grater and grate the beetroot until you have the necessary 250 gr and place it into a mixing bowl

Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot mixture and mix it together

Whisk the egg whites until you have stiff peaks

Fold the egg whites into the beetroot mixture quarter by quarter, using a spatula until all the egg whites are nicely combined with the mixture

Add the mixture to the springform and spread it out evenly

Bake in the oven for about 50 minutes, or until risen and cooked throughTo check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.